Paste but normal

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It comes to us from Catania, Sicily. A really wonderful dish, full of flavor, special and with a special taste given by the eggplant with basil and garlic.

It took its name from the opera of the great composer Vicento Bellini "Norma". An opera with intense emotional alternations and the shocking finale with "Norma" on fire.

As long as Videnzo Bellini wrote the opera, he always went to the same restaurant where he always ordered this particular pasta dish. So the restaurant, wanting to thank Videnzo, decided to name the work in honor of the composer.

Our only Maria Callas has been deified as Norma for her unique interpretation and has sealed the famous aria "casta diva" (pure Goddess) where since then many speakers have it as a measure of interpretation.

Ingredients

  • 1 packet of boiled pasta
  • 3 tablespoons garlic cut into slices
  • 4 Eggplant flasks
  • 1 matte royal broad leaf
  • 1 tbsp peeled tomatoes cut into cubes
  • 150 g savory ricotta or mizithra or parmesan
  • Olive oil
  • Salt-freshly chopped pepper-oregano-boukovo-a little sugar

Directions

  1. Prepare the aubergines. Cut them into thick slices and put them in water with salt for half an hour to separate.
  2. While we wait for the aubergines to clear, we prepare our tomato, we cross-carve our eggplant at the end and we dip it in boiling water for one minute. Take them out of the water and remove their skin. Chop the tomatoes and the garlic into slices. We take the basil leaves, put them on top of each other, make them into a roll and carefully chop our basil.
  3. Drain the aubergines well and put them on a kitchen towel to absorb all the liquid.
  4. In a large pan pour a little olive oil. Once the olive oil is well heated, add the eggplants (a few so that the pan does not lose heat, we do not want them to boil) and sauté them until they begin to take on their beautiful color. We take them out and leave them in a colander to remove the excess oil that they have drawn.
  5. Heat the oil in a saucepan and add the garlic and the boukovo. Saute it lightly and then add the tomato, salt, pepper and a pinch of sugar. Let the sauce boil for us (around 20 minutes) to remove the large tomato liquids and bind our sauce. We also boil our spaghetti.
  6. When the sauce sets, add the eggplant, a little oregano, our cheese and just before the end the basil. Let it take 1-2 boils to homogenize our ingredients
  7. Serve either with the spaghetti in the sauce or with the sauce on top or put the sauce on the plate then the spaghetti then again a layer of sauce, then spaghetti again and on top the sauce garnished with basil leaves.

Good luck.

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